Name: Chickpea sauté with Greek yoghurt
Yield: Serves 4
Ingredients: 300 g Swiss chard; 75 ml olive oil, plus extra to finish; 4 medium carrots, peeled and cut into 1cm dice; 1 tbsp lemon juice; salt and black pepper; 1 tbsp chopped coriander; 1 tsp caraway seeds; 100 g Greek yoghurt; 250 g freshly cooked chickpeas (canned are okay too); 1 tbsp olive oil; 1 garlic clove, crushed; 1 tbsp chopped mint

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

This is a quick and simple dish that is nice both warm and at room temperature. When chard isn’t in season try a combination of spinach and rocket (you won’t need to blanch them) and sprinkle with sumac or ground Iranian lime.

Ingredients

300 g Swiss chard
75 ml olive oil, plus extra to finish
4 mediu

Side dish
Gluten-free
Vegetarian

Method

Separate the white chard stalks from the leaves. Blanch the stalks in plenty of boiling salted water for 3 minutes. Add the leaves and continue cooking for 2 minutes, then drain everything. Refresh under cold running water and squeeze dry, then chop roughly.

Heat up the olive oil in a large, heavy saucepan. Add the carrots and caraway seeds and sauté for 5 minutes on a medium heat. Add

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Ingredients

Method

Part of